2 oz. bean curd, mashed
1 oz. minced pork
2 egg whites Salt to taste
1 tsp. wine
1 tbsp. scallion and ginger
2 tbsp. cornstarch dissolved in water
1 mandarin or other fish
1/3 cup vegetable oil
1 tbsp. soy sauce
1 tbsp. sweet flour sauce
4 cups clear broth
A piece of bamboo shredded
4 dried mushrooms soaked in water
2 green peppers, shredded
1/2 cup garlic shoots, cut into 1 inch length
1. Combine mashed bean curd, ground pork, egg white, salt, wine, ginger and scallion juice, cornstarch and mix well.
2. Clean and drain the fish, make a few slashes on either side of its back. Stuff the mixture into the belly of the fish.
3. Heat oil in a pan over a high flame, fry fish on both sides for two minutes. Add wine, soy sauce, sweet flour sauce, broth, bamboo, mushrooms and green pepper. Bring to a boil. Reduce heat and simmer for ten minutes. Garnish with garlic shoots and serve.